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Roast Chicken with Broiled-Vegetable-and-Bread Salad

It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature, or as leftovers.

Source: Martha Stewart Living, September 2012
Total Time Prep Servings



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How would you rate this recipe?
  • zaira2000
    26 SEP, 2014
    This was delicious! Definitely trying again!
  • MS10988074
    2 JAN, 2014
    This was so delicious and great for a weeknight meal. The vinaigrette is to die for! I used asparagus as the prior reviewer did (no eggplant, didn't have any). Perfection. On a side note, I have seen this recipe in other places and they have advised salting the chicken early and letting it sit in the fridge for 1 - 3 days. This seems like something that would add to the finished product if you have time.
  • Delores Cook
    19 SEP, 2012
    My husband was off today and made this for dinner! It was delicious, if you are a bread lover you will love this. The pan-sauce drizzled bread is amazing. When I walked in the door I knew I was in for a treat! He used asparagus and eggplant for the vegetables. And he forgot to add the Swiss chard, but we didn't miss it. We will make this again for company.

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